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Home : Recipes : Tropical Twist – Double Delight with Salmon

Tropical Twist – Double Delight with Salmon

Experience the contrast between the freshness of tropical salad and a delicious pickled duo! With mango, papaya, carrots, and curry mayonnaise, the salad becomes a celebration of flavors. The salmon is presented in two ways - as juicy slices with a hint of lime, and as tartare with pickled red onion. The dish is topped with crispy celery and cilantro, served with toasted rye bread on the side. All our recipes are sourced from godfisk.no

Photo: Godfisk/Olestein Haara

  • Preparation Time: 30-60 min
  • Difficulty: Easy

Ingredients

Pickled red onion

curry mayonnaise

Salad

Serve with

Method

Buttered Rye Bread

  • Cook the thin slices in melted butter until golden brown. Set aside.

curry mayonnaise

  • Whisk the egg yolk airy with water, lime, salt, and curry paste. Add a few drops of oil and whisk well.
  • Pour oil in a thin stream over the egg yolk while stirring continuously. Taste and add more salt and lime juice if needed.

Tropical Salad

  • Cut mango and papaya into small pieces, and grate the carrots. Slice spring onions thinly, and chop cilantro finely. Mix everything with the curry mayonnaise.

Salmon in Two Ways

  • Finely chop red onion and cut celery into thin strips. Bring water, apple cider vinegar, and sugar to a boil, then pour over the red onion and celery. Let marinate for 20-30 minutes.
  • Slice the salmon into roughly equal pieces, about 1 cm thick. Use the thickest part of the salmon. Sprinkle a mixture of salt, sugar, and lime zest on the slices. Let sit for about 10 minutes. Rinse off, dry, and quickly fry the slices in a hot pan.
  • Cut the remaining salmon into small cubes for tartare. Mix with pickled red onion, and season with lime juice, salt, and pepper.

Serving

  • Arrange some salad on a plate, place the tartare on top. Finish with slices of cooked salmon and garnish with cilantro and pickled celery. Serve with toasted rye bread on the side.

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